Crispy Coconut Shrimp – How to Make Crispy Coconut Shrimp

This crispy coconut shrimp when paired with the right kind of condiment like Sweet and Spicy Plum Chutney or Tomato-Chili-Garlic Chutney becomes a star at your dinner or party table. They disappear super fast. The shrimp is crispy and crunchy on the outside and tender on the inside and makes an awesome appetizer. Its crunchy, soft, spicy and sweet. You get it all in just one bite.

It’s been raining here in Northern California for two long weeks now. Love love rain.. and I’m so hoping that it does not stop. More rain means, enough snow on the Sierras at least until April, to help us deal with the California drought situation.

Even though my friends have been complaining about the continuous rain and me, agree with them that, the rain kind of dampens the energy a bit and limits you from doing outdoor activities.., but deep down, I’m so very happy that it’s raining and its windy. I find rain extremely beautiful. It just makes me happy from within. And when it rains, all you want to do is curl up in your PJs with some hot beverage and get lost in your dreams – I have been doing that a lot these days.

These Crispy Coconut Shrimp pair really well with Sriracha Yogurt Dipping Sauce. Either you can make the Sriracha Dipping Sauce with it or any other spicy chutney or relish will also go well. Like, Sweet and Spicy Plum Chutney.

My older son loves shrimp. He is like me when it comes to food. Either he likes something or he just doesn’t like it. And when he likes something – he likes it a lot and usually sticks to his favorites. He loved these Crispy Coconut Shrimps.

I don’t eat out much but when I do, I insist on fine dining (kind of).., Or, I like going for dinner to a restaurant where I can enjoy the service, ambiance and of course the good food. But here is the thing – the finer the restaurants, smaller are their plates and servings of food. And, it can be a pain for people like me whose taste is pretty much limited to few things and don’t like variation. Why I’m telling you this is that every time I eat out in a nice restaurant, I scan the menu for coconut shrimp or crab cakes in the Appetizer section. Eight out of 10 times, they have them but the problem is that you only get a few in each serving. The serving size doesn’t really satisfy my craving.

I have also been disappointed with the texture and taste of Coconut Shrimp many times. The breading could be too gummy and chewy. You want your coconut shrimps to taste amazing with the right amount of tenderness and crispiness to them. They should crisp on the outside and soft on the inside and when you coat them with coconut, they give you that extra crunch as well as reminds you of your trip to Hawaii.

Lovely post and I like how you have included your personal thoughts about rain into it. Funny thing is that we associate fried food with rain here in India and tea and pakodoas (friend veggies) are a favourite during monsoon season here.

We are a vegetarian household, although I enjoy non-vegetarian food, I don’t think i’ll get an opportunity to make the shrimp, but it looks yummy enough to try it whenever I do get a chance or maybe ask one of my friends to try it.

This is a nice way to serve shrimp! I love that it’s not that complicated and that sriracha yogurt dip sounds like the perfect dip for this recipe as well. Thanks for sharing this, I can’t wait to give it a try.

Being here in Canada….it is not the rain but the snow that gets us. Luckily this year it has been mild. We love shrimp…and I sure wish I lived by the ocean so that I could get it fresh. We have to rely on frozen…and it is not the same. Your recipe sounds delicious.

Wow looks so good! I dont eat much out either. We live in Switzerland and its very expensiv for what you get. As you wrote, the portion is not big enought to satisfate my cravings!😂 I would love to try this recipe but I just hate the smell of the deep frying afterwards but sometimes I borrow a machine from someone so I will try it! Thankshttp://www.familyearthtrek.com

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